Basic Barista
Pacamara Thermoshock 双发酵微量批次
Pacamara Thermoshock 双发酵微量批次
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品种:帕卡马拉
农场: Granja Paraiso 92
地区:哥伦比亚考卡
工艺:酵母和热休克双重厌氧发酵
品酒笔记:杏子、可乐、黑醋栗
威尔顿·贝尼特斯是一位非常受欢迎的生产商和著名的咖啡创新者。
威尔顿还恰好保持着有史以来最长的咖啡发酵过程(长达 1440 小时)这一令人难以置信的世界纪录。
Pacamara品种是Pacas 品种和Maragogipe品种的杂交品种,是一种中等产量作物,在较高海拔地区生长时表现最佳。帕卡马拉咖啡品种以其多汁的柑橘酸度而闻名,这种酸度在这种咖啡中尤为明显。
IT STARTS WITH THE BEANS
No matter how good your grinder, coffee machine or kettle is if you don't have high quality coffee beans you aren't going to have a good tasting coffee.
COMMON COFFEE PROCESSES
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WASHED PROCESS
TRY A WASHED COFFEEWashed coffees (aka wet process) use water to remove the coffee seed from the cherry. This has the least amount of contact with the fruit and has a clean and often creamy taste. Washed coffees are commonly known to carry more flavours from the origin, terroir and variety rather than the processing flavours.
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NATURAL PROCESS
TRY A NATURAL COFFEENatural coffees were popularised by producing countries that did not have as much access to water, this processing technique has since been adopted all over the world and tends to carry through a rich fruity flavour from the extended contact with the coffee cherries,
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FERMENTED
TRY A FERMENTED COFFEEThere are many coffees that fall into this third category of coffee processing, the most popular being Anaerobic fermentation and Carbonic Fermentation (CM).
Expect funky fruity notes and an intense alcohol / boozey taste